Lemon & Blueberry Cake: Easy and Delicious
I have a thing for loaf cakes. They’re easy to make, easy to slice, and even easier to love. This one is a fun twist on my classic lemon loaf—it’s bright, tangy, and packed with juicy frozen blueberries that pop in every bite.
The idea for this version came mid-flight on the way back from France. My friend was craving a slice of lemon cake and took a bite of the one served on the plane. She paused, looked a little disappointed, and said, “I wish this were more tart… and had blueberries.” That moment stuck. When I got home, I started testing, and this loaf was the result.
The cake is soft, citrusy, and full of blueberry goodness. It quickly became a favourite with my kids. Now, whenever they walk in and catch the smell, it’s always: “Did you make the blueberry one?!”
This recipe is simple, reliable, and full of flavour—no fancy techniques, just solid ingredients and a cake that disappears fast.
Let’s break it down so you know exactly why each ingredient matters, and how you can tweak it to make it your own.

Basic Ingredients Used For Lemon & Blueberry Cake
Cake:
Unsalted Butter: Provides richness and structure. Using unsalted butter gives you full control over the salt content.
Granulated Sugar Sweetens the cake and helps cream the butter to create a light texture.
Eggs: Bind the batter and contribute to structure and moisture.
All-Purpose Flour : Forms the base of the cake and provides structure.
Baking Powder & Baking Soda: Leavening agents that help the cake rise and maintain a tender crumb.
Salt : Enhances all the other flavours, especially the lemon.
Fresh Lemon Juice: Adds brightness and acidity to balance the sweetness.
Lemon Zest: Concentrated lemon flavour without adding liquid.
Yoghurt: Adds moisture and acidity, contributing to a soft, tender crumb.
Vanilla Extract: Adds depth and rounds out the flavors.
Frozen Blueberries: Provide bursts of fruity flavour. The flour coating prevents them from sinking in the batter during baking.

Alternative Ingredients
Butter: Can be substituted with margarine or plant-based butter for a dairy-free version.
Yoghurt: Use sour cream or Greek yoghurt. For dairy-free, substitute with coconut or soy-based yoghurt.
Blueberries: Fresh blueberries work well too. You can also try raspberries or chopped strawberries.
Lemon Juice/Zest: Orange or lime can be used for a different citrus profile.
Preparation Tips For Lemon & Blueberry Cake
- Cream the butter and sugar thoroughly (at least 5 minutes) for a light texture.
- Coating blueberries with flour helps distribute them evenly in the cake.
- Add dry and wet ingredients in alternating portions to prevent overmixing and maintain a tender crumb.
- Use room-temperature ingredients for better mixing and rise.
Serving Tips For Lemon & Blueberry Cake
- Serve slices as-is, or with a light dusting of powdered sugar.
- For extra indulgence, add a simple lemon glaze (powdered sugar + lemon juice). For recipe see the Lemon Cake recipe for instructions.
- Excellent with tea or coffee, or as a lunchbox snack.
Storage Tips
Room Temperature: Store in an airtight container for up to 3 days.
Fridge: Lasts up to 1 week; let it come to room temperature before serving for best texture.
Freezer: Wrap individual slices or whole loaves tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Lemon & Blueberry Cake
Ingredients
- 1 cup (227g) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¼ cup freshly squeezed lemon juice, divided
- ⅓ cup grated lemon zest
- ¾ cup yoghurt
- 1 tsp pure vanilla extract
- 1 ½ cup frozen blueberries, coated with 1 tbsp flour
Instructions
- Preheat the oven to 180°C. Grease and flour 2 loaf pans.
- Prepare the dry ingredients. Sift together the flour, baking powder, baking soda, and salt in a bowl, keep to side.
- Prepare the wet ingredients. In a small bowl combine ¼ cup lemon juice, lemon zest, yoghurt, and vanilla.
- In a stand mixer, cream the butter and sugar with the paddle attachment, until light and fluffy, about 5 minutes. Add the eggs, 1 at a time.
- Alternatively, add the flour and yoghurt mixture to the batter. Then add the coated blueberries.
- Evenly pour the batter in the two loaf pans. Bake for 50 to 60 minutes.
- When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan. Allow the cakes to cool completely.
Did you make this recipe?
Tag @cookingwithzahra on Instagram and hashtag it #cookingwithzahra so we can see all the deliciousness!
Spes Lunae
This lemon & blueberry loaf sounds amazing! I love how you’ve perfectly balanced the tart lemon with juicy blueberries. The tip to coat frozen berries in flour is so helpful to keep them from sinking. I also appreciate how you shared the story behind the recipe, it makes it feel so personal. Can’t wait to try this, it’s exactly the kind of easy, flavorful cake I’m looking for. Thanks for sharing such a thoughtful recipe!